Random Fierceness

For things so fierce they supercede the boundaries of categories. : )

Blueberry Parfaits

Fierce Fails…

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This is a kinda different post for me. I think it is important that you all know (if you didn’t already) that I am human and I do have my share of fierce fails in the kitchen. Most of the time, it’s the recipe’s fault, though. Lol But seriously, just know that not everything makes it to fiercefoodie.com. Trust me….I have my share of disasters and “meh” dishes. I’ve just never been the “average chick” so I refuse to post anything average, either. (Average, not to be confused with simple, easy or cheap – ’cause I can be all of those. Lol) BUT, you will never call me average. While these “Simple Blueberry Parfaits” are lovely to look at and were edible, they were definitely too average for me and thereby for you. It’s too bad because I was terribly excited when I found the recipe for them from the highly acclaimed cookbook Baked Explorations: New Twists on Classic Desserts and Treats. I think I may still go out and get the book but I am happy this isn’t the first recipe I tried AFTER purchasing the book or we would’ve had a real live problem. I can’t end with “enjoy” because I haven’t given a recipe so just “carry on”, I guess.  lol

Bellini

Before you go ordering Bellinis…

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This weekend I went to see the highly anticipated film, “Jumping the Broom” (at least to me, lol), starring some pretty big names as well as some new faces to the silver screen. Greg and I caught the very first Saturday morning showing because we really don’t like giving AMC our children’s tuition for a 2-hour flick. No need for a “spoiler alert” but the film takes place in Martha’s Vineyard and is centered around wedding (duh) activities. It is a bit of a classic tale- boy meets girl, boy wants to marry girl, boy AND girl’s families are absolutely crazy. When the white-gloved handpassed service offers Bellinis to the “downtown” folks, I noticed the look of unfamiliarity in their eyes as they accepted. But the greater response was from the audience itself, as the joke fell on deaf ears because they too, were unfamiliar with the libation. I heard whispers and “I don’t know“‘s. I literally wanted to stand and explain it to my fellow moviegoers so they could release the question from their mind and continue to enjoy the film. I explained it to Greg and the lady next to me asked me to repeat it. (I started not to since she had been a complete AZZ about the armrest the first 20 minutes of the film) but I did anyway. 

I can just see you now, ordering a bellini all loud and wrong and looking crazy when it comes to your table and sending drinks back left and right. lol So to help you (moreso discourage that behavior), a Bellini is an Italian drink made from Sparkling Wine ( traditionally, Prosecco) and peach puree. That’s it! It’s that simple. For some reason, you don’t quite feel like a complete lush for drinking at 10 am so it’s traditionally a shower and/or brunch drink. Don’t go ordering it at the club, ladies and gents. (The same can be said for its cousin, the Mimosa which is the same but with OJ). 

BTW- I LOVED THE FILM! Go check it out! 

 

Let’s Have a Toast!

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Today marks the one-year anniversary of Fierce Foodie!! A year ago today, it was decided the world needed more of me. (don’t get mad at me, you weren’t present when we voted, lol) As I look back over my posts, admittedly, I am proud. I worked very hard to represent what I would look for in a reference, an escape from the day and even a springboard for my own ideas and creativity. Yay me! Lol

Going into this next chapter, I would like to be more inclusive and break out of my own little blog world. I have a lot of ideas to open up to the foodie world and I’m taking you all with me. Thank you for your support and love. Thank you for trusting me and trying the recipes. Thank you for your suggestions and questions. But most of all, thank you for being Fierce! Bottoms up!

Fierce Foodie

ggcupcakes

I.O.U.

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You’re probably saying to yourself, “What?! An IOU from Fiercefoodie?! But she’s given us so much already!!!” But yeah, I Owe YOU. Lol. I let my vanity and selfishness keep you from experiencing a possible great treat for today’s post. My co-worker Michelle whipped up a batch of Chocolate Peanut Butter cupcakes in preparation for the job’s Bake-Off later this month. (“Coincidentally”, they scheduled me to be out of town. Ummm hmmm *eye roll*) But anyhow,  I was very close to indulging until one of the ladies passed me and said “Wow, you’re looking skinny today!”. DAMMIT! She WOULD say it as we’re walking to the party area for  cupcakes! So you understand my dilema, right? I mean, what was I to do? Be like “Thank ya gurl” and then inhale a freaking cupcake!? I think NOT! There is skinny girl etiquette to be observed and I was in the club for about 15 minutes. Lol

So I keep up my skinny girl act during the gathering and when asked why I was not munching on the goodies, I promptly and proudly responded “Julie said I am looking skinny today….where is Julie by the way?”. One of the (skinny) heifers here could not wait to blurt “She’s at the eye doctor”. AND SHE REALLY WAS!!!! HA!!!! I can’t stand my friends at work….smh.

Anyway, I promise full retribution for the missed opportunity to give you a great (FIERCE FOODIE VERIFIED) cupcake recipe. I gotta get a little finer before my bday. (Thinking of taking some boudoir pics…..shhhhhh!)  But once the scale concedes and shows me the number I want (or a spitting distance to it), I promise to bake you the most decadent, rich, velvety, chocolate overdose cupcakes you’ve ever tasted! I’m talking about getting chocolate wasted! Of course, I would be doing this solely for yall. So scratch that IOU, we’re back to you owing me. ;)

Gina's Beauty Shop

Monkey Bread Eeeeeee!!!

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I have to share that while searching the web for something sinfully sweet to prepare, I was uncertain as to exactly what “monkey bread” was. The most recent reference to this strange food was in the spin off film,  “Beauty Shop”, starring Queen Latifah, Djimon “yummy” Hounsou, Alicia Silverstone, Alfre Woodard (one of the most slept on actresses in the biz) and Kevin Bacon, etc etc. We all know BET replays films over & Over & OVER, so it should come as no surprise to you that I saw this 2005 film like a week ago. o_O In the film, Sheryl Underwood, aka “Catfish Rita” is a streetcart caterer who barges in rattling off that she has fried catfish (surprise! bet u didnt see that coming), collard greens, sock-it-to-me cake, bean pies and the reason for this post….”MONKEY BREAD, Eeeeee!” (<—her patented monkey call…don’t look at me like that, the face she makes is so scary that it’s funny). In any event, Catfish Rita’s fares are accused of being responsible for putting a little junk in the trunk of one of Gina’s caucasian customers. This of course, leaves her (played by Andie MacDowell, another fav of mine) begging for more from the “catbread monkeyfish” lady. Soooo, I thought to myself, “Heck Yeah! I get to surprise my houseguests with a sweet morning AND surprise the hubby with a sweetER goodnight?!?! 

I’m IN!!

I guess it only works in “movieland” because we ate this about a week ago and I haven’t noticed any difference in my jeans (at least not where I want to see a difference, lol) so ummmmm…yeah. However, I DID get the satisfaction of watching them devour my Monkey…….Bread. *kanyeshrug* 

Get the recipe here…

Fiercefoodie Intermission

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I spent the Labor Day holiday weekend celebrating the life and legacy of Dr. William P. Foster, founder of FAMU’s Marching 100.  It was an unbelievable event that left me intoxicated with nostalgia, reverence and humility.  Other than the honor of being in even Dr. Foster’s spiritual company, I was so touched by the thousands upon thousands (ok, okaaaaay…30-something) remarks about my blog and photos. Thank you all so much for your support. I don’t blush easily so mark this day down in history, lol. And while you’re at it, please note that I am immensely grateful to each and every one of you. I promise to work hard and try to make you proud. : )

Forever Fierce,

Zina

To learn more about Dr. Foster’s contribution to the musical world, please visit The Savvy Sista’s blog: http://www.the-savvy-sista.com/2010/08/rip-dr-william-p-foster-founder-of-famu.html

eating-money

World’s Top 10 Most Expensive Foods

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(Article reprinted from http://most-expensive.net/foods )
 
If you’re looking to expand your horizons into the world of excess culinary expense, then you could do worse than starting with a few items on the list below. We’ve collected some of the most outlandish, outrageous and, above all, the most expensive foods in the world.

World's Most Expensive Mushrooms

Matsutake Mushrooms – $1000/pound

The matsutake, or mattake, mushroom is expensive because of its rarity. While its historical prevalence meant it was nearly synonymous with autumn in Japan, the introduction of an insect that kills the trees under which the mushroom grows has caused a dramatic decrease in the number of matsutake mushrooms. A method for farming the matsutake has yet to be developed, which means the lack of trees from which to harvest these mushrooms naturally is a serious problem for the species.

World’s most expensive bagel

The World’s Most Expensive Bagel – $1000

This bagel, created by Executive Chef Frank Tujague for New York’s Westin Hotel, is topped with white truffle cream cheese and goji berry infused Riesling jelly with golden leaves. The bagel’s price is justified when you consider that white truffles happen to be the second most expensive food by weight, eclipsed only by caviar. The underground fungus grows only under specific oak trees in Alba, Italy. Their pheromone-like odor is considered to be an aphrodisiac and is the reason dogs and female pigs are used to hunt the precious truffle.

the Zillion Dollar Frittata

The Zillion Dollar Frittata – $1000

This absurdly expensive breakfast item consists of a mixture of eggs, lobster and 10 ounces of sevruga caviar (which costs the restaurant $65 per ounce). On the menu next to the expensive omelet there is a challenge that reads, “Norma dares you to expense this.”

Wagyu Steak – $2800

World’s most expensive steaks

(more…)

Chicken Salad

Diva Squared Chicken Salad

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My mom and I teamed up in the kitchen again and decided to make the best of the extra chicken from our 4th of July Bar-b-que and made a chicken salad to end ALL chicken salads. No, for real…lol. Ideally, this chicken would’ve been grilled but we had waaaay too much meat and waaay too small of a grill for these breasts to make the cut. (We literally had to make 5 rounds of food to accomodate the 4 meats, corn and mushrooms)

  • 4 chicken breasts, 3/4 inch diced (Bone-in and with skin is the flavor preference but I had boneless skinless and they were great!)
  • 1 1/2 to 2 c. celery, diced
  • 1 c. cranberries
  • 1 1/2 Fiji apples, diced
  • 1 c. walnuts, chopped
  • 3 tbsp. tarragon, chopped
  • 1 1/2 to 2 1/2 c. mayo
  • salt
  • pepper

 Season breasts with salt and pepper and drizzle a little extra-virgin olive oil on each piece. Roast in a preheated 350 degree oven for 35 to 40 minutes. Allow to cool and cut into preferred bite sizes. I diced but you can shred if you like. Here is where YOUR tastes come into play. We like a lot of sweetness coupled with a little tartness. We like crunchiness coupled with a little softness. We don’t like our salads too wet but what’s the point of you have to put mayo on the sandwich bread? I said all that to say that you’re going to have to become a bit of a scientist for a moment. So with “mise en place” (or everything in place) start with adding the chicken to the bowl. Add half of the dry measurements listed above to the chicken. Follow with a 1/2 c. of mayo. Taste. Add as you wish or what you wish. The end result should be to your specifications because if you came to my table….it would be to mine. lol.

To serve: I used to slices of fresh Italian bread with Muenster cheese from the deli. ENJOY!

 Variations: canned chicken breasts, red onions, eggs, grapes, pecans, crackers, toast points, pita pockets, etc.

Hard Boiled Eggs

Don’t Laugh, This is Serious

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How to Boil an Egg

 Yes, it is trickier than you would think…well, you should know because I am sure you have ALL had horrible boiled eggs masked as appetizing devil eggs. Eggs are called nature’s perfect food, good fat, good protein and portion. Perfect. At least it will be if you follow the tips below.

The eggs should be fresh but not too fresh. The fresher the egg, the harder to peel. It’s kinda hard to tell because there is no way of knowing if all the eggs in your carton were laid on the same day…quite unlikely even. I would suggest buying them 2 days before your event if at all possible.

 Cool them at room temperature before boiling. Room temp eggs are less likely to crack.

 Place in pan in a single layer and cover with water by 1 inch. This will ensure even cooking times for the eggs. NO SALT! It increases the boiling point…but you knew that already.

 Bring the water to JUST a boil. I mean it! The second you see a boil, remove the eggs from the stove and cover for 17 minutes. TRUST ME!! THIS WORKS! SET THE TIMER….17 minutes EXACTLY! (This is for large eggs, use 20 minutes for jumbo). You ever had green yolks? Had eggs that were too rubbery? Cracked and spouting little underwater egg titties? That’s because you boiled the hellouttadem!! J It’s going to be hard to do, I know. I knew this trick for 2 years before I gained the courage to go for it, but I did and it has been marvelous ever since.

 Drain them and place them in cool water with ice cubes (ice bath) for at least 10 minutes. This stops the cooking process (refer to trouble with overcooked eggs above) and it helps to separate the egg from its shell thereby making peeling easier. Another trick for peeling is to crack them in the water and peel them under running water.

FOR DEVIL EGGS:

Lie them on their side for a day.  The yolk will then center itself so you have it directly in the middle of the white. No more off centered deviled eggs. (I’d JUST bought my eggs prior to the pics so ummm…yeah. Lol)

 Make at least 2 extra eggs. ;)  This way, if you do have a little trouble with one (rip the whites, have one that is all nasty looking and raggedy etc.) you’ll have a back up. AND, you’ll have a sampler for the kitchen buzzards that tend to come around when you’re cooking.

 

apple-tape-measure

More “fierce” less “foodie” for a minute…

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Okay, so me and my big mouth started talking trash (which I do not do on the regular,lol) about how fine I am and going to be when the “Ladies of the Loop” and myself take our very first Girls’ Vacay later this year. Please don’t stalk us but it is in July to be exact, lol. Anyway, I am forced to “lighten up” in every sense of the term here on fiercefoodie.com. No, this will not become a weight-loss blog but I think it would be great to showcase some fierce, healthier alternatives for a few posts….with a FF spin on them of course. We’re still negotiating the terms of the bet, aka the “Fiercer Challunge” (yeah, that’s how it’s spelled) but I’m thinking we should let the locals decide who did their thing in the gym. (Don’t tell them but when I was last there…they loved the thickness so I think I have a lil bit of an edge, lol) So, if you have any ideas, recipes, foods you’d like to see in an edible form (lol) spiced up, tips or wanna get in on this bet….HOLLA AT ME! You know where I’ll be…IN THE KITCHEN.

Party= Celebration

New Year’s Day Cooking

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Party= Celebration

I was so excited about getting off work at noon yesterday that I hadn’t realized that I had NO PLANS for a New Year’s meal. It completely slipped my mind. I knew I had a pack of blackeye peas in the pantry so I was content until yesterday. I ran to Publix and got all the makings for a traditional Big Zina NY’s Day meal. If you are unfamiliar,” Big Zina” is my mother.  (Yes, we have the same name) I know everyone says their mother can cook but MINE REALLY CAN. lol. Anyway, as much as I love modern twists on the classics, I’m in the mood to kick it old school with a little southern comfort. Therefore, today’s menu includes:

Cornish Hens

Collard Greens

Sweet Potato Casserole

Big Zina’s Mac n Cheese

Blackeyed Peas and Rice

Peach Cobbler

 Now listen…..this is the LAST of menus in this fashion because I am working on my “fierceness” the day after all the leftovers have been depleted, lol. More on that later. Stay tuned for the  recipes to my NY’s Meal to come and treasure them  because they will be fewer and farther between (or whatever the phrase is, lol)

A Randy Travis Christmas

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Rum Cake, Pound Cake and Randy Travis Christmas

 

Chirstmas with the in-laws was beautiful. It started out kinda bad, however. I was really looking forward to preparing something for the big meal (especially since everyone was scheduled to come, dish in hand) but we touched Port St. Lucie at 8:12, 12 minutes AFTER Publix closed. : (  However, I had that second batch of Patron cupcakes in tow and thought those would make me a few new friends. ; )

My MIL was elbow deep baking cakes for the event. She made bread pudding, lemon pound cake and everyone’s favorite….RUM CAKE! Yes, Baby! This cake is GOOD!  I grabbed my notepad b/c I promised my sister that I would get if for her this time. Anyway, she allowed me to have the recipes but doesn’t want YALL to have them, lol. It’s the one on the far left of the pic. It’s topped with chopped pecans after rum is poured over the cake. I don’t even know if she wanted the thing photographed, lol. :/ So, if you have a Rum Cake recipe please send it in. My sister just had a baby and is rapidly trying to catch up on all the lost alcohol comsumption, lol. BTW- if you look closely to the right of the pic, I endured the ENTIRE “Randy Travis Christmas” cd for NOTHING!!! 

Before

I tried the Patron Cupcakes again….

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As promised, I explored the options of keeping the “vegan” recipe vs. adding an egg or two to fluff it out a bit. For the experiment, I bought a box cake mix and I measured it out and it was 4 cups. The batter in the original recipe measured 1 1/3 c exactly. Since the 4 cup box mix called for 3 eggs…… after using 4 sheets of paper, a calculator and Greg, the calculus genius in me deduced that MY recipe therefore called for 1 egg. : )

Here are the results vs the original. Don’t get me wrong, BOTH were delicious but aesthetically, the second was more pleasing to me. See for yourself below. (Also, you can find the recipe in an earlier post)

Before

Before (egg)

 

After (with egg)

After (egg)

You’re bringing a casserole?

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Okay, I cannot think of any other way to put this but….BLACK PEOPLE DO NOT MAKE CASSEROLES, lol. No, I am not the type to make generalizations but as far as I am concerned, it is a mere fact. While channel surfing the other night (because I’d never admit to purposely staying on the program) I came across The Wendy Williams Show as she released the day-breaking news that there was a pumpkin crop shortage that affected Thanksgiving this year. She went on to point out that it went unnoticed in the black community because we simply did not eat pumpkin pie and that the sweet potato was the crop of choice for “our” pies. (more…)

Jurassic Park

Best Kitchen Movie Scenes of All Time

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Kill Bill 2

My hubby, the movie buff (go ahead ask him anything…anything I tell you) came across this list on MutantShorts.wordpress.com , a site dedicated to filmmakers and their short films. (Looks pretty cool…love the layout)

Here’s their 5 best…

1. JURASSIC PARK. The scene with the raptors.

Jurassic Park

Raptors in the Kitchen.
Just because a dinosaur is smaller, doesn’t make it any less scary. Two kids, Tim and Lex, are trapped in the very modern and shiny Jurassic Park kitchen, trying their best to outwit a pair of hungry raptors. In a situation like this, you make the most of your kitchen utensils.

2. PULP FICTION. Vincent Dies.

 

Pulp Fiction

Butch is ready and waiting for Vincent.

Hopefully this is no major spoiler, given that PF has become part of cinema history. Butch (Bruce Willis) pops back to his flat to retrieve his precious gold watch, when a case of the munchies has him preparing pop tarts in his tiny kitchen. Suddenly he spots a submachine gun belonging to Vincent (John Travolta) on the countertop, and realises he’s not alone in the flat. Vincent exits the bathroom only to have Butch fire at him from the kitchen area.

3. ANNIE HALL. Lobsters!

Annie Hall

Alvy, Annie and the lobster.
Alvy Singer, Annie Hall, and their attempt to cook some baby lobsters leads to panic in the kitchen, and Alvy hoping that buttersauce and a nutcracker might be enough to scare a lobster out of his hiding place behind their fridge.

4. GREMLINS. Battle in the Kitchen.

Gremlins coming to a sticky end.

Gremlins

A microwave and a food mixer are two gruesome ways to kill the gremlins in your kitchen, as Billy Peltzer’s mother finds out when she encounters three of the critters spawned from her son’s cute pet, Gizmo.

5. KILL BILL. Vernita Green.

Kill Bill

Vernita plans her attack.
The first name on The Bride’s hitlist happens to be Vernita Green, and when The Bride herself lands on Vernita’s suburban doorstep, ready for a fight, it eventually leads to the kitchen. Vernita calmly makes her attacker a mug of coffee, feeling safe in the knowledge that she has a gun stowed in the box of cornflakes.

 

I can only think of one other kitchen scene and that was in “Welcome Home Roscoe Jenkins” starring Martin Lawrence, Monique, Mike Epps, Cedric the Entertainer. In that kitchen scene,  MONIQUE is ranting about the uncleanliness of pet owners and Bianca’s dog being there. However, she is saying this all WHILE hypocritically having her  ”crawls”  on the kitchen table as she polishes her toenails. If you want a bit of useless information, “crawls”  is a term coined by a friend of mine (and I use that term very loosely) to “affectionately” describe my feet.  (Don’t laugh, he ain’t funny) 

Maybe you have some better suggestions. Comments welcome below.

Obama State Dinner Place Setting

Was It Worth It?

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CLICK HERE TO SEE FULL DINNER PROGRAM & MENU

CLICK FOR FULL DINNER PROGRAM

We’ve all been overwhelmed with the media coverage surrounding the “ultimate party crashers“, Washington couple, Michele and Tareq Salahi. Forget the bragging rights to ensue from duping the Secret Service, elbow rubs with some of the most powerful people in the land and make the world believe they belonged….I know they were in it for the food. DUHHHH…. But was it worth the trouble?

I bet the dummies didn’t know the entire meal was vegetarian…lol

Just kidding vegetarians of the world, do your thang. In fact, I will try to recreate some of the dishes, but maybe with a little beef broth or bacon fat and chicken here and there. I’ve created a post for my “STATE DINNER CREATIONS” Looking at the menu again, I may have biten off more than I can chew…it’s 5 courses and about 20 dishes!!! If you’d like to contribute to the task at hand, email me with your pick of the menu and I’d be happy to feature you as a guest blogger on this little assignment. I’ll keep you posted… 

 
FIRST STATE DINNER FOR A FOREIGN HEAD OF STATE

Potato and Eggplant Salad
White House Arugula with Onion Seed Vinaigrette
2008 Sauvignon Blanc, Modus Operandi, Napa Valley, California
~ ~ ~

Red Lentil Soup with Fresh Cheese (more…)

wordpress for BB

WordPress for Blackberry

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wordpress for BB

Today I intended to write to you from my new WordPress for Blackberry application from the breakroom at the job while waiting on my Kashi tv dinner to heat (yeah, I said “tv dinner”…more on that later). WordPress is the blogging platform that I’m using to run this site. I love the features and the cleanliness of the site but they have completely dropped the ball with their newly released Wordpress for Blackberry application (Shut up iPhone users…whom apparently have no glitches in their app..booo!) Anyway, I wrote this great post in  defense of my Kashi microwaved lunch but it didn’t post. I know what you’re thinking…why is the “Fierce Foodie” eating a microwaved meal? (Well, maybe you don’t care but I’ll explain anyway, lol)  I just have to tell you that I come from a long line of women that do not believe in cooking on (and for, in my case) Fridays. So if you (and by you, I mean my husband Greg) can’t get with that then I don’t know what to tell you. (Love you baby!!) And if you (and by you, I mean the person laughing at this) don’t have a spare room for me, quit laughing.

If you’re considering starting a blog of any kind, give WordPress a try. However, the WordPress for Blackberry application gets a thumbs down so far. I’ll keep you posted on any updates.

… and Greg, I’ll make you pancakes in the a.m.  baby. ; )

GAP vs OLD NAVY

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Singing “…How cute are these boots…how cute are these boots…”

(Sorry, I HAD to do it!)

Forget the Diet Coke vs. Coke Zero sibling rivalry, GAP is totally giving older sis (get it, “old..er”) OLD NAVY the BIZZZNESS with its latest installment of group-based cheerleading commercials. I mean, we all hate cheerleaders and togetherness but these commercials seem to melt that hatred away. I GO NUTS! My husband has been clowning me endlessly because of how obnoxious I become when this commercial comes on. I know every word and move.  You know you do too…. (check out the second girl from the front during the closing floor slide…she’s soooo lost. LMAO)

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